The processing audit questions are used to access the facilities food safety program as it applies to Good Manufacturing Practices under 21 CFR, part 110, and relevant parts of the Food Code, 2001 (FDA/USPHIS) including HACCP (Hazard Analysis Critical Control Point) requirements. The audit is comprised of three main sections; a Good Manufacturing Practices section, a Food Safety File Requirements section and a HACCP section. HACCP can be optional, but many buyers require HACCP to be included. The audit encompasses the areas of pest control, equipment, sanitation, employee hygiene practices, and all other operational practices and documentation as they relate to food safety including HACCP plans. Food security is also addressed.

For CTAHR’s educational services for processors, see Dr. Aurora Saulo’s website.